Long plagued by a reputation for being expensive and rare, Swiss wines are finally making their way into the everyday stateside. One of the sommeliers embracing the movement in full force is Victoria James at Korean steakhouse Cote in New York City’s Flatiron district, where “Swiss wines don’t make up a huge part of the program—just 20 or so selections—but that’s still enough to make the restaurant one of the country’s top procurers of Swiss wine,” writes Jennifer Fielder in her Alpine wine story for Imbibe’s July/August issue.
According to James, one of the best bottles to serve this season is the Château d’Auvernier Neuchâtel Blanc, made from hand-harvested Chasselas Fendant Roux grapes grown on the shores of Lake Neuchâtel. “I chose the Château d’Auvernier Blanc because it’s perfect with summer fare or by itself—very delicate, racy and textural,” James says. $27.99, kahnsfinewines.com, or see dreyfusashby.com for local distribution information.